Mary Berry’s Mini Bakewell Tarts are made with plain flour, butter, icing sugar, a beaten egg, butter, caster sugar, eggs, ground almonds, almond extract, raspberry jam, icing sugar, and glacé cherries. This delightful Mini Bakewell Tarts recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 12 people.
This Mini Bakewell Tarts Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Mini Bakewell Tarts Ingredients
For the Pastry
- 150g (5oz) plain flour, plus extra for dusting
- 75g (3oz) butter, cubed, plus extra for greasing
- 35g (1¼oz) icing sugar
- 1 small egg, beaten
For the Filling
- 100g (4oz) butter, softened
- 100g (4oz) caster sugar
- 3 eggs
- 100g (4oz) ground almonds
- ½ tsp almond extract
- 60g (2½oz) raspberry jam
For the Topping
- 6 glacé cherries, halved, to decorate
- 100g (4oz) icing sugar
- About 3 tsp water
How To Make Mary Berry Mini Bakewell Tarts
- Prepare the Tin: Preheat your oven to 200°C (400°F) or 180°C fan (350°F) and grease a 12-hole bun tin with butter. Place a baking sheet inside the oven to heat up.
- Make the Pastry: In a food processor, blend the flour and butter until the mixture resembles breadcrumbs. Alternatively, rub them together in a bowl with your fingers. Add the icing sugar and beaten egg, mixing until a dough forms. Roll out the dough on a floured surface to about 3mm (⅛in) thick. Use an 8cm (3in) pastry cutter to cut out 12 discs and line each mould of the bun tin with the discs. Cover the tin with cling film and chill in the fridge for 30 minutes.
- Prepare the Filling: In the food processor (no need to clean it), combine the softened butter and caster sugar until creamy. Add the eggs, ground almonds, and almond extract, blending until mixed. The mixture may look a bit curdled.
- Assemble and Bake: Remove the tin from the fridge and prick the base of each pastry case with a fork. Spoon a small amount of raspberry jam into the center of each pastry case. Divide the almond mixture evenly among the cases. Place the bun tin on the hot baking sheet in the oven and bake for 15–18 minutes, or until the pastry is golden and the tarts are cooked.
- Cool and Decorate: Remove the tarts from the tin and let them cool on a wire rack. Sift the icing sugar into a bowl and mix with about 3 teaspoons of water to create a smooth glacé icing. Spoon the icing over the cooled tarts and top each with half a glacé cherry. Allow the icing to set before serving.
Recipe Tips
- Chill the Pastry: Make sure to chill the lined bun tin in the fridge for 30 minutes. This helps the pastry keep its shape and prevents it from shrinking during baking.
- Use Cold Butter: When making the pastry, ensure the butter is cold and cubed. This helps create a crumbly texture and prevents the pastry from becoming too greasy.
- Preheat the Baking Sheet: Place a baking sheet in the oven to heat up before placing the tin on it. This helps the base of the tarts cook evenly and become crispy.
- Avoid Overmixing the Filling: Mix the filling ingredients just until combined. Overmixing can cause the filling to become too dense and affect the texture of the tarts.
- Cool Before Icing: Allow the tarts to cool completely on a wire rack before adding the icing. This prevents the icing from melting and helps it set properly.
What To Serve With Mini Bakewell Tarts?
These Mini Bakewell Tarts pair well with a cup of tea, coffee, fresh fruit, or vanilla ice cream. They can also be enjoyed alongside a dollop of whipped cream, custard, or a light fruit compote for a tasty dessert.
How To Store Leftovers Mini Bakewell Tarts?
- Refrigerate: Cool the leftover Mini Bakewell Tarts to room temperature first. Then, store them in an airtight container in the fridge for up to 4 days.
- Freeze: Cool the tarts completely before freezing. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Mary Berry Mini Bakewell Tarts Nutrition Facts
Serving Size: 1 tart (of 12)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 85mg
- Potassium: 90mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 3g
More Mary Berry Recipe:
- Mary Berry Sultana Tea Loaf
- Mary Berry Lemon and Passion Fruit Cake
- Mary Berry Lemon Lime Traybake
- Mary Berry Confetti Traybake
- Mary Berry Bakewell Tart
Mary Berry Mini Bakewell Tarts
Description
Mary Berry’s Mini Bakewell Tarts are made with plain flour, butter, icing sugar, a beaten egg, butter, caster sugar, eggs, ground almonds, almond extract, raspberry jam, icing sugar, and glacé cherries. This delightful Mini Bakewell Tarts recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 12 people.
Ingredients
For the Filling
For the Topping
Instructions
- Prepare the Tin: Preheat your oven to 200°C (400°F) or 180°C fan (350°F) and grease a 12-hole bun tin with butter. Place a baking sheet inside the oven to heat up.
- Make the Pastry: In a food processor, blend the flour and butter until the mixture resembles breadcrumbs. Alternatively, rub them together in a bowl with your fingers. Add the icing sugar and beaten egg, mixing until a dough forms. Roll out the dough on a floured surface to about 3mm (⅛in) thick. Use an 8cm (3in) pastry cutter to cut out 12 discs and line each mould of the bun tin with the discs. Cover the tin with cling film and chill in the fridge for 30 minutes.
- Prepare the Filling: In the food processor (no need to clean it), combine the softened butter and caster sugar until creamy. Add the eggs, ground almonds, and almond extract, blending until mixed. The mixture may look a bit curdled.
- Assemble and Bake: Remove the tin from the fridge and prick the base of each pastry case with a fork. Spoon a small amount of raspberry jam into the center of each pastry case. Divide the almond mixture evenly among the cases. Place the bun tin on the hot baking sheet in the oven and bake for 15–18 minutes, or until the pastry is golden and the tarts are cooked.
- Cool and Decorate: Remove the tarts from the tin and let them cool on a wire rack. Sift the icing sugar into a bowl and mix with about 3 teaspoons of water to create a smooth glacé icing. Spoon the icing over the cooled tarts and top each with half a glacé cherry. Allow the icing to set before serving.
Notes
- Chill the Pastry: Make sure to chill the lined bun tin in the fridge for 30 minutes. This helps the pastry keep its shape and prevents it from shrinking during baking.
- Use Cold Butter: When making the pastry, ensure the butter is cold and cubed. This helps create a crumbly texture and prevents the pastry from becoming too greasy.
- Preheat the Baking Sheet: Place a baking sheet in the oven to heat up before placing the tin on it. This helps the base of the tarts cook evenly and become crispy.
- Avoid Overmixing the Filling: Mix the filling ingredients just until combined. Overmixing can cause the filling to become too dense and affect the texture of the tarts.
- Cool Before Icing: Allow the tarts to cool completely on a wire rack before adding the icing. This prevents the icing from melting and helps it set properly.
Mary Berry Mini Bakewell Tarts